Main Courses
Chicken Breast with a Crushed Peanut Crust
zRomance Recommended Wine: Burgundy, or a Pinot Noir
Ingredients
1/2 cup salted peanuts
2 eggs
1/2 cup flour or fine bread crumbs
4-6 boneless, skinless chicken breasts
Salt & Pepper & Garlic
Olive oil
Preparation
Heat the oven to 450 F. In a food processor (or coffee grinder), chop the peanuts until finely crushed, but not to a paste. Put the nuts in a small bowl. In another bowl, beat the eggs with a fork or whisk. Put the flour on a plate.
Between two sheets of wax paper or plastic wrap, lightly pound the chicken breasts to even them out (if you don't have a mallet, use a heavy pan or a coffee mug). Lightly season the chicken with salt and pepper and garlic. With one hand (this will be your dry hand), drop a chicken breast in the flour, making sure it's coated evenly. Shake off the excess. Transfer the chicken to the other hand (this will be your wet hand) and dip it in the egg. With the same hand, smear the chicken breast in the crushed peanuts, patting to coat the chicken. Set aside, and repeat with the remaining chicken pieces.
Cooking
Set a large skillet over medium-high heat and add just enough olive oil to cover the pan. When the oil is very hot, add the chicken, and cook until the crust is light brown, about 3-5 min. Flip the chicken over, put the skillet in the oven, and let the chicken roast for about 2-3 more minutes. Remove the pan from the oven, check with the tip of a knife, and serve immediately.
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Steak au Poivre
zRomance Recommended Wine: Burgundy, Cabernet, Pinot Noir or Merlot.
Ingredients
4 New York strip or sirloin steaks (6 to 8 oz. each), 3/4 inch thick, patted dry
Salt, coarsely ground black peppercorns, and Garlic
1 cup red wine
4 to 6 Tablespoons of real butter
Olive Oil
Preparation
Heat the oven to 500 F. Sprinkle the steaks with salt and garlic on both sides, and then press the ground peppercorns into the steaks on both sides.
Cooking
Set a large skillet over medium-high heat and add just enough olive oil to cover the pan. When the oil is very hot, slide in the steaks, cooking until both sides are nicely browned, about 1-2 minutes. Put the skillet in the oven. For medium-rare steaks, roast for 3-4 minutes. Check for doneness with the tip of a knife or by pressing with your fingertips. Remove the steaks and place on a plate.
Using a spoon, remove the fat from the skillet. Put the skillet back on the burner and heat to medium high. Add the wine and cook the mixture until thick, about 5-7 min., scraping up the browned peppercorns with a wooden spoon. Add the butter, mixing until completely melted. Taste and adjust the seasonings. Pour the sauce over the steaks, and serve immediately with more sauce on the side. Great with baked potatoes!
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Lasagna
zRomance Recommended Wine: Chianti or Cabernet,
Ingredients
1 cup - 16 ounces ricotta cheese
2 cups - 16 ounces mozzarella cheese - grated
1/4 cup Parmesan and/or Romano cheeses
1 egg
1/2 teaspoon Salt
1/8 teaspoon Pepper
Garlic to taste
Preparation
Heat the oven to 400 F. Cook lasagna noodles in large pot of boiling salted water until al dente-almost done, with a little toughness, 8-10 minutes. Drain, then rinse under cold water, and pat dry with paper towels.
Cooking
Spread 1/2 cup tomato sauce over the bottom of 13x9-inch baking dish. Arrange a single layer of noodles, trying not overlap. Top with more sauce. Spread 1/3 of the cheese mixture over the noodles. Repeat this until you are out of sauce or noodles or cheese. You should finish with cheese on the top. Sprinkle with Parmesan and Romano cheese.
Bake until sauce bubbles and top is golden brown, about 45 minutes. Let cool 10-15 minutes. We prefer to let the dish cool, place in the fridge for a half hour or so, and then reheat it, before your date arrives.
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Beef with Carrots
ZRomance Recommended Wine: Cabernet, Merlot, or Pinot Noir
Ingredients
3 lb braising beef - ask your butcher for either shank, boneless shoulder pot-roast, or blade roast
5 oz pork skin, without fat
3 tablespoons olive oil
3 lb sliced carrots, about 1/2 inch thick
2 garlic cloves- chopped
1 sprig of thyme or chopped thyme
Salt and Pepper
3 whole cloves
3 tablespoons Cognac or brandy
3 small sprigs of celery or celery hearts
1 tablespoon lemon juice
Preparation
Ask your butcher to tie the meat, but do not have it larded or barbed with bacon.
Preheat the oven to 350 F. Cut the pork skin into 1 inch squares. Boil them in water for 2-3 minutes and then drain. Use 1/2 of the skin to line a 4 qt cast-iron casserole dish.
Cooking
Heat the oil in an big frying pan. Add carrots, garlic, thyme, and cloves. Lightly cook for 7 to 8 minutes over medium-high heat, until they are lightly caramelized. Sprinkle with salt and pepper. Remove the vegetables and set aside. In the same pan, add the beef and sear on all sides for 5 minutes. Season with salt and pepper. Pour the Cognac or brandy over the meat and cook until it all evaporates.
Place the meat in the casserole dish, surrounding it with the celery and, carrots. Cover the meat with the rest of the pork skin. Cover the casserole with aluminum foil and place the lid over it. Put the casserole in the oven and cook for 4 hours, or until the meat can easily be pierced with the point of a knife. If the meat needs it, increase the cooking time by 30 minutes to 1 hour.
Serve the meat in slices, surrounded by the glazed carrots and the small pieces of pork skin with their syrupy juice. Just before serving, baste the carrots with the lemon juice and add pepper.
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Chicken Parmigiana.
zRomance Recommended Wine: Chianti or Merlot
Ingredients
2 eggs
1/2 cup fine bread crumbs (preferably seasoned)
4-6 boneless, skinless chicken breasts
1/2 cup grated Parmesan/Romano cheese
1/2 cup mozzarella cheese
1 teaspoon salt
Salt & Pepper
2 cloves garlic, minced
Olive oil
2 cups canned tomato sauce
Cooking oil, for frying
Preparation
Between two sheets of wax paper or plastic wrap, lightly pound the chicken breasts to even them out (if you don't have a mallet, use a heavy pan or a coffee mug). Put the bread crumbs in a large plate, and season with salt, parmesan/romano cheese, pepper and garlic. In another plate or shallow bowl, beat the eggs. With one hand drop each chicken breast in the eggs, and coat the breast thoroughly. Then place into the bread crumb mixture, making sure it's coated evenly. Shake off the excess, and dip it back into the egg, and repeat the coating. Set aside, and repeat with the remaining chicken pieces.
Cooking
Preheat the oven to 350 F. Set a large skillet over medium-high heat and add just enough olive oil to cover the pan. When the oil is very hot, add the chicken, and cook until the crust is light brown, about 10-15 min. Drain on paper towels. Place the chicken in the pan or a casserole dish and cover with sauce, and top with mozzarella, parmesan/romano cheeses. Put the dish in the oven, and let the chicken roast for about 3-5 more minutes until sauce bubbles and top is golden brown. Remove the dish from the oven, check with the tip of a knife, and serve immediately.
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